Monkfish Risotto - EPIRECIPE
When making risotto, the key is to add broth frequently while simmering. Make sure the ingredients are always submerged in the broth. For instructions on how to
Ingredients
- 1 tablespoon Ardoino Extra Virgin Olive Oil
- 30g Onion, minced
- A little garlic
- About 500cc Basic Bouillon
- 1 cup Italian rice
- 200cc Clam soup
- 100g Hiratake mushroom
- 15g butter
- 100g Anko
- 100cc White wine
- A little salt
- A little Pick it
- 80g tomato, chopped
- 100g Ankimo
- A little monkfish skin
- A little parsley
- 2 tbsp Ardoino Extra Virgin Olive Oil for topping
- A little Parsley for topping
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